The striploin of beef, also known as New York strip, strip steak, or simply “strip,” is a classic for a reason. It’s beloved for its delicious balance of rich flavor and satisfying tenderness, making it a versatile cut that works just as well in a quick weeknight dinner as it does for a special-occasion feast.
Cooking a striploin roast at home is easier than you might think, and it’s guaranteed to impress. Whether you’re celebrating a holiday or just want to treat yourself, a perfectly cooked strip loin is always a winner. You can grill it for a smoky char or roast it in the oven for a more even cook – the possibilities are endless!
This guide will walk you through everything you need to know to prepare a mouthwatering strip loin roast, from selecting the best cut to achieving your desired level of doneness.
What is a strip loin?
The strip loin is a cut of beef from the short loin, which runs along the back of the cow. It’s a long, rectangular muscle with generally good marbling, which gives it a nice flavor and texture.
You may also hear the strip loin referred to as a New York strip, a strip steak, or a Kansas City strip. These names are often used interchangeably, but can sometimes refer to specific ways the strip loin is cut or prepared.
Strip loin vs. other cuts
How does the strip loin stack up against other popular cuts of beef?
- Ribeye: The ribeye typically has more marbling than a strip loin, giving it a richer flavor.
- Tenderloin: The tenderloin is more tender than a strip loin and has a milder flavor. You’ll typically pay more for a tenderloin, as strip loin is usually less than half the cost.
- Sirloin: Sirloin is a leaner cut than strip loin and is usually less expensive.
The strip loin offers a good balance of flavor, tenderness, and price, making it a great choice for a special occasion or a weeknight dinner.
Preparing the Strip Loin for Cooking
The key to a great striploin of beef lies in how you prep it for cooking. Here’s what to keep in mind:
Selecting the Right Roast
When buying a strip loin roast, consider these factors:
- Size: For cutting into steaks, a 3- to 5-pound roast is ideal.
- Marbling: Look for good marbling, or flecks of fat, throughout the roast. This contributes to flavor and tenderness.
- Color: A bright red color indicates freshness.
Prepping the Roast
Proper prep ensures a perfect sear and even cooking:
- Dry thoroughly: Pat the roast dry with paper towels. This helps achieve a beautiful, flavorful crust when searing.
- Consider wet-aging: For enhanced flavor and tenderness, try wet-aging. Simply refrigerate the roast uncovered for a few hours, or up to 3 days.
- Bring to room temperature: Allow the roast to sit at room temperature for about an hour before cooking. This promotes even cooking throughout.
Seasoning the Roast
Seasoning is where you can really customize the flavor. Here are a few options:
- Simple salt and pepper: Sometimes, less is more. A generous coating of salt and freshly ground black pepper can be all you need.
- Herb rubs: Combine your favorite herbs for an aromatic crust. Finely chop the herbs in a food processor or with a sharp knife.
- Marinades: (We’ll cover marinades in more detail later.)
Basic Herb Rub Recipe
Try this simple and flavorful herb rub:
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Methods: Grilling vs. Roasting
A striploin roast is versatile and can be cooked using various methods, but grilling and roasting are two of the most popular. Here’s how to do both.
Grilling a Striploin Roast
Grilling a striploin involves both direct and indirect heat. You’ll start by searing it over direct heat to develop a flavorful crust, then move it to indirect heat to cook it through to your preferred level of doneness.
Here’s how:
- Preheat your grill to medium-high heat.
- Sear the roast on all sides for 2 to 3 minutes per side, until nicely browned.
- Move the roast to an area of the grill with indirect heat (where there’s no flame directly underneath).
- Continue cooking until the internal temperature reaches your desired level (use a meat thermometer!).
Grilling a striploin roast typically takes around 30 to 45 minutes, but this depends on the size of the roast and your desired level of doneness.
Roasting a Striploin Roast
Roasting a striploin in the oven is another excellent way to cook it. The key is to use a moderate oven temperature (325-350°F) and a roasting rack to allow for even cooking.
Here’s the method:
- Preheat your oven to 325-350°F (160-175°C).
- Place the roast on a roasting rack inside a baking pan. This allows air to circulate around the roast for more even cooking.
- Roast until the internal temperature reaches your desired level.
Roasting a striploin typically takes 40 to 50 minutes, but again, this will vary based on the size of the roast and your preferred level of doneness.
How to cook striploin to the perfect doneness
Cooking a perfect striploin is easy as long as you have the right tools and techniques. The most important tool for cooking any roast is an instant-read thermometer. Here’s a guide to temperatures for different levels of doneness:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
It’s also important to account for “carryover cooking.” This is the phenomenon where the meat continues to cook after you remove it from the heat source. For striploin, take it off the heat when it’s about 10°F below your target temperature.
Resting and slicing the strip loin
Don’t even think about slicing into that beautiful roast straight out of the oven! Let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, so they don’t all run out when you slice it. Trust me, it makes a huge difference.
When you’re ready to slice, use a sharp, straight-edged knife. Electric knives can shred the meat. The most important thing is to slice against the grain. Look closely at the muscle fibers and cut across them. This shortens the fibers, making the meat much more tender.
Serving suggestions and leftover ideas
A perfectly cooked striploin of beef is a treat, and you can make it even more special with the right accompaniments.
Sauces
Consider serving your roast with a classic sauce like:
- Red wine reduction
- Béarnaise sauce
- Chimichurri
Side dishes
Here are some side dishes that complement the richness of beef:
- Roasted vegetables
- Mashed potatoes
- Asparagus
Leftover ideas
If you’re lucky enough to have leftover roast, here are a few ideas:
- Sandwiches with horseradish mayo
- Steak salad with a zesty vinaigrette
- Beef stroganoff
Be sure to store your leftover roast in an airtight container in the refrigerator to keep it fresh.
In Summary
Cooking a striploin roast is easier than you might think, and it’s a fantastic way to impress your family and friends. Whether you’re celebrating a special occasion or just want a delicious Sunday dinner, a well-prepared striploin is sure to be a hit.
The key to a perfect roast is all in the preparation: Sear the roast for a beautiful crust, then cook it low and slow to your desired doneness, using a meat thermometer to make sure you nail the temperature. Let it rest before slicing against the grain.
Don’t be afraid to experiment with different herbs, spices, and rubs to customize the flavor to your liking. Grab a striploin from your butcher and give it a try! You might just find your new favorite way to enjoy beef.